Frommer's Review
The stone house containing this restaurant was built in 1180, around the same time as the Palais des Papes (which happens to be next door). Owner Christian Etienne reaches new culinary heights. His dining room contains early-16th-century frescoes honoring the marriage of Anne de Bretagne to the French king in 1491. Several of the fixed-price menus feature themes: Two present seasonal tomatoes, mushrooms, or other vegetables; one offers preparations of lobster; and the priciest relies on the chef's imagination (menu confiance) for unique combinations. In summer, look for the vegetable menu entirely based on ripe tomatoes; the main course is a mousse of lamb, eggplants, tomatoes, and herbs. The vegetable menus aren't completely vegetarian; they're flavored with meat, fish, or meat drippings. A la carte specialties include filet of perch with Châteauneuf-du-Pape, rack of lamb with fresh thyme and garlic essence, filet of venison with foie gras, and a dessert of fennel sorbet with saffron-flavored English cream sauce.
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